For the Caramelized
– 1 leg of lamb
– 3 onions, sliced
– 3 tablespoons liquid caramel
– 5 garlic cloves, chopped
– 1 teaspoon of smen
– 3 tablespoons Dijon mustard
– 2 tablespoons soft butter
– 3 tablespoons soy sauce
– Salt pepper
– 200g of rice
– 1 chopped onion
– 1 carrot
– 2 green peppers
– 1 knoor grated
– 1 piece of butter
– Salt pepper
– In a bowl mix the mustard, butter, smen, soy sauce, liquid caramel, minced garlic, salt and pepper and brush well the leg of lamb with this mixture.
– Cover the bottom of a baking dish with the onion rings, place over the leg with the marinade, sprinkle with olive oil, moisten with 1 large glass of water, cover the dish with aluminum foil .
– Cook in a medium warm oven until the leg of lamb is well cooked and the onions are browned.
– Peel the carrot and cut into small pieces.
– Wash and pepper the peppers and cut into small pieces.
– Heat the butter in an oven-proof pot and brown the chopped onion, add the pieces of carrots and pepper and cook for a few minutes, add the rice rinsed, moisten with water, the quantity of water Should be double the rice, add the grated knoor, salt and pepper.
– Cook in a medium warm oven for 1 hour.
– Put the rice in a serving dish and place over the leg of lamb.
– Serve immediately.
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com